in Switzerland

Bernese cheesecake

updated

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Ingredients for 4 servings:

  • 300 g cheese (Emmental)
  • 125 g cheese (Gruyère)
  • 75 g cheese (Appenzeller)
  • 2 tbsp goat cheese (Chevroux)
  • 3 eggs
  • 2 cups of sour cream or creme fraiche
  • some cream
  • Pepper, nutmeg
  • 2 garlic cloves
  • 1 pack of puff pastry, frozen
  • some dill
  • butter

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

savory version

Thaw the puff pastry sheets. Finely grate all the cheeses. Wash, dry, and finely chop the dill. Preheat the oven to 180°C. Rub the baking dish first with a halved garlic clove, then with butter. Mix the grated cheese with the goat cheese, sour cream or crème fraîche, cream, dill, and eggs, and season with pepper and nutmeg. Roll out the puff pastry slightly and line the bottom of the dish. Spread the cheese mixture on the dough. Bake for about 30 minutes, until the surface is lightly browned.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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